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Peach-snap Pie

Add some spice to your sweet summer peaches with this pie recipe.



  • 2 cups gingersnap cookie crumbs (about 60 cookies, crumbled)
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1 shot peach schnapps
  • 1/3 cup sugar
  • 3 T. cornstarch
  • 1/4 tsp. salt
  • 21⁄2 cups milk
  • 2 tsp. vanilla
  • 4 ripe peaches, peeled, pitted and thinly sliced
  • 2 to 3 T. sugar
  • 1/4 tsp. ginger
  • 1/2 tsp. cinnamon

To make crust, combine cookie crumbs, 1/4 cup sugar, melted butter and peach schnapps. Mix well and press into bottom and up sides of pie plate; chill.

To make filling, combine cornstarch with 1/3 cup sugar and 1/4 teaspoon salt in a saucepan. Gradually whisk in milk. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and add vanilla; chill.

To assemble, pour pudding into pie shell. Arrange peach slices on top. Combine 2 to 3 tablespoons sugar with ginger and cinnamon; sprinkle over pie. (Add more or less ginger and cinnamon, depending on your preference.)

Serves 6 to 8.

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Peach-snap Pie

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Reader Comments
Maybe someone could bake the pie and take a correct photo. I like to see what things are supposed to look like.
Mary, Pembroke, ON
Posted: 9/28/2012 4:50:01 AM
You're right! The photo did not accurately represent the recipe. Thanks for pointing this out to us. We removed the photo so there would be no confusion.
Hobby Farms editor, Lexington, KY
Posted: 8/2/2011 7:39:55 AM
Yep, looks like a discrepancy!
p, p, PW
Posted: 7/24/2011 11:39:09 PM
I have to agree with the previous comment; it does look as if there is a top crust.

But this does sound good. I'll bake it if someone will let us know if a top crust is needed.
Frederick, Ocala, FL
Posted: 7/24/2011 9:08:47 PM
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